Cheddar Potato Soup with Corned Beef

Heather Hacker


This looks like a lot of work but it really isn't that bad. My family LOVES corned beef. This cheesy potato soup goes great with it.

★★★★★ 1 vote
45 Min
30 Min
Stove Top


1/4 c
2 small
leeks (trimmed, slit lengthwise, washed and chopped) sometimes i leave this out if i don't have them
1 large
yellow onion chopped
carrot peeled and chopped very fine.
1 clove
garlic minced
1/2 c
all purpose flour
6 c
chicken broth
3 lb
baking potatoes, peeled and cut into cubes
1 lb
sharp cheddar cheese
1/3 tsp
salt (i omit typically if i use salted butter but salt to taste)
1/4 tsp
freshly ground pepper
1 c
heavy cream
1/4 lb
corned beef chopped to your liking
chives or scallions chopped


1In a pot, melt butter over medium heat. Add leeks, chopped onion, carrot and garlic. Saute and stir vegetables until they are glossy and have started to soften.Typically 5-10 minutes. Make sure carrots are cooked or you will have hard pieces in your soup
2Stirring continuously, sprinkle in the flour. Keep stirring. Pour in chicken broth. Add the potatoes and bring to a boil. Reduce heat to maintain a simmer and cook covered until potatoes are soft enough to be easily pierced with a fork. (typically 15 minutes or so)
3Put the cheddar cheese in a large heatproof bowl. Ladle some of the hot liquid from soup into cheese and stir with a wooden spoon until cheese melts and is blended. Carefully pour cheese into the potatoes and stir until mixed. Stirring, slowly pour in the cream and add salt and pepper. Continue to heat until it is almost back to boiling. Turn off, adjust seasonings and transfer to serving bowl. Garnish with chives or scallions and corned beef.

About this Recipe

Course/Dish: Beef, Other Soups
Main Ingredient: Potatoes
Regional Style: Irish
Hashtags: #potato, #corned, #cheddar